Yogurt Enrichment with Grape Pomace: Effect of Grape Cultivar on Physicochemical, Microbiological and Sensory Properties

Physicochemical, Nutritional, and Sensory Qualities of Wine Grape Pomace Fortified Baked Goods

(2014) Rebecca Walker et al.   JOURNAL OF FOOD SCIENCE

Use of winemaking by-products as an ingredient for tomato puree: The effect of particle size on product quality

(2013) Vera Lavelli et al.   FOOD CHEMISTRY

Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing

(2012) Angela Tseng et al.   FOOD CHEMISTRY

Scientific and Technical Aspects of Yogurt Aroma and Taste: A Review

(2011) Winny Routray et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Antioxidant activity and consumer acceptance of grape seed flour-containing food products

(2011) Maria U. Rosales Soto et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Total Phenolic Content, Consumer Acceptance, and Instrumental Analysis of Bread Made with Grape Seed Flour

(2011) Clifford Hoye Jr et al.   JOURNAL OF FOOD SCIENCE

Volatile Flavor Compounds in Yogurt: A Review

(2010) Hefa Cheng   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteria

(2010) Rossana Coda et al.   FOOD MICROBIOLOGY

Effects of Grape Pomace Antioxidant Extract on Oxidative Stress and Inflammation in Diet Induced Obese Mice

(2010) Shelly Hogan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Impact of Grape Skin Bioactive Functionality Information on the Acceptability of Tea Infusions Made from Wine By-Products

(2010) Vern Jou Cheng et al.   JOURNAL OF FOOD SCIENCE

Phenolic fortification of yogurt using grape and callus extracts

(2010) Mehmet Karaaslan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Grape seed flour is a viable ingredient to improve the nutritional profile and reduce lipid oxidation of frankfurters

(2010) Emin Burçin Özvural et al.   MEAT SCIENCE

The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread

(2009) Xiaofang Peng et al.   FOOD CHEMISTRY

Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems

(2009) Yun-Sang Choi et al.   MEAT SCIENCE